1 cup Cheddar Cheese, Shredded
1/4 cup Ripe Olives, Sliced
4 Bacon Slices, *
1/2 cup Red Bell Pepper, Chopped
1/2 cup Corn, Whole Kernel
3 Eggs, Large
1 1/2 cup Half & Half, Light Cream
1/4 tsp Red Pepper, Ground
CORNMEAL PASTRY
1 cup Unbleached Flour
1/3 cup Cornmeal, Yellow
1 tbsp Oregano Leaves, Dried
1/2 tsp Salt
1/2 cup Shortening, Vegetable
Cold Water
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Bacon should be crisply cooked and crumbled.
Place the oven rack in the lowest position. Heat the oven to 450 degrees F. Prepare Cornmeal Pastry; gather into a ball. Press in the bottom and 2-inches up the sides of an ungreased springform pan, 9 X 3-inches in size. Sprinkle cheese, olives, bacon, bell pepper and corn in the pastry lined pan. Beat eggs slightly, beat in remianing ingredients. Pour into the springform pan.
Bake uncovered on the lowest oven rack for 20 minutes. Reduce the oven temperature to 300 degrees F. Bake until a knife inserted into the center comes out clean, about 30 minutes longer. Let the torte stand for 10 minutes before cutting.
CORNMEAL PASTRY: Mix flour, cornmeal, oregano and salt in a small bowl; cut in the shortening until the particles are the size of fine crumbs. Sprinkle in the water, 1 Tbls at a time, tossing with a fork until the flour is moistened and pastry almost cleans the sides of the bowl (add 1 to 2 teaspoons of water if necessary). |
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